Monday, March 30, 2015

Smoked Herb Rubbed Chicken Recipe - How to smoke a whole chicken with the Smokenator

I cooked up these birds for the Worldwide Hardcore BBQ Event 2015 on Saturday, February 7th, 2015.  This was such a great event, seeing what people from all over the world cooked as part of this event was awesome!   
The Worldwide Hardcore BBQ Event 2016 is on January 30th, 2016.  I cannot remember exactly how cold it was but it was during our 5 feet of February snowfall. 


Grind 2 cloves of garlic with a pinch of kosher salt and some black pepper in a mortar and pestle to make a paste.  Chop ½ C of fresh herbs – I used pineapple sage, thyme and parsley.  Add the chopped herbs, along with 1/3-1/2 C olive oil and the zest of one orange to the mortar.  Mash everything into a paste.

Season the chickens inside and out with salt and pepper.  Spread the wet rub all over the outside of the birds.  Put 1 half of an orange inside each chicken.
Cook at 400 for about an hour and a half or until the internal temperature reaches 170 degrees Fahrenheit in the thigh.
Let rest 15-20 minutes before carving.
2 Fryer Chickens
1 Orange, zested and halved
2 Cloves Garlic
Kosher Salt
Freshly Ground Black Peppe
½ Chopped Fresh Herbs
1/3 C Olive Oil

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